feel food club

Fall

Healthy Apple Crumble Cake

by Kommentar verfassen

During this time of the year I eat at least 1-2 apples a day. In every different way. Whole, in Apple sauces, in oatmeal, on toast, with almond butter, or even in cake. I love apples, they come in so many different shapes, colors and flavors and they just taste amazing! Also, they are packed with nutrients. The saying an Apple a day keeps the doctor away doesn’t exist for no reason! 

Honestly apples are one of my favorite fruits. They make the perfect snack because you can just throw them into a bag and eat them on the go whenever hungry. Fall is one of the best seasons because it’s Apple time, which means eating tons and tons of local apples! 🙂 When I came up with this recipe we had a lot of apples at home (A LOT!) and we were going on holidays the week after so we had to use them all up! Since I did not want to cook them all into my delicious Apple sauce (the recipe is coming soon), I decided I need to make something else. 

It did not take me long to decide to bake a cake, because cake always works! This cake is just so delicious and packs a bunch of fall ingredients into it. Cinnamon, apples, nuts, oats, all the good things. It is super easy to make, just takes 30 minutes and packed with so much flavor. Actually, when I made this, my cousin was here and he instantly ate 3 pieces because he liked it so much! 

The cake consists of three layers. The first one is a cake batter. It is fluffy, made with whole grains and full of fiber. It is made out of eggs, a little bit of margarine, oats, whole grain flour, and wheat bran. If you do not have wheat bran on hand, just use more flour, but if you do them use it because this contains so much fiber and nutrients! 

The second and middle layer is only made out of 4 ingredients. Apples, coconut oil,  cinnamon, and sea salt. The apples are fried in coconut oil and softened in the pan before baking because otherwise they would not be soft by the time you take the cake out of the oven. The cinnamon totally gives it fall and cozy vibe while the sea salt helps to bring out the flavor and the coconut oil with softening.

The crumble is not made like traditional crumble but much healthier. It gets its texture from Walnuts and Pecan nuts, oats, chia seeds for fibre, cinnamon, because there can never be enough cinnamon, coconut oil, for some healthy fats and to help it all stick together, and last but not least, some honey, for sweetness and it also helps the sticking. When this is baked it is very similar to Granola but even better and it works great on cake. It may sound a little silly but it is amazing!!

To make it you first have to bake the first layer by itself for 4 minutes, because if you would add the apples right away they would sink down and be at the very bottom of the cake, which doesn’t make great layers. After 4 minutes you spread the apples on the pre baked cake and top it with the crumble. To finish it off drizzle some extra honey on top to make it caramelise and then it is baked again.

This is so incredibly delicious when enjoyed warm with a melting scoop of vanilla ice cream but it also tastes amazing when cold. It even makes a great breakfast because it is loaded with carbs, proteins and healthy fats which makes a perfectly balanced meal or snack. I hope you really like this recipe and it gives you some fall inspiration!

Happy cooking!

Print

Healthy Apple Crumble Cake

A delcious way to use the seasonal juicy and sweet apples and make a cake out of them. Super healthy and a great fall dessert.

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 Minuten
Bake Time 15 Minuten
Total Time 30 Minuten
Servings 12 slices
Calories 159 kcal

What you will need

For the first layer:

  • 100 g stevia
  • 50 g brown sugar
  • 1 tsp vegan butter
  • 100 g oat flour oats processed in a food processor until very fine, like flour
  • 20 g flour can use wholegrain
  • 30 g wheat bran
  • 1 tsp baking powder

For the Apple layer:

  • 2 red apples
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

For the Crumble:

  • 30 g Pecan Nuts
  • 30 g Walnuts
  • 50 g Oats
  • 1 tbsp Chia Seeds
  • 1 tbsp Coconut Oil
  • 1 tbsp honey to drizzle

How to

That is how it works:

  1. Preheat the oven to 180C.

    Add the eggs, the magarine, and the sugars into a mixing bowl. Mix on high speed for about 10 minutes until fluffy.

  2. Meanwhile in a bowl combine the flour, oat flour, wheat bran, and baking powder. Set it aside.

  3. Cut up the apples into 1cm sizes cubes. In a pan melt 1 tbsp of coconut oil. Add the apples, the cinnamon and the sea salt into it and let the apples soften at medium heat.

  4. Carefully fold the flour mixture under the eggs and pour into a baking form. Bake for 4 minutes.

  5. In the meantime, roughly chop up the nuts, and combine them with the remaining crumble ingredients in a bowl.

  6. Now the cake batter should be pre baked. Take it out of the oven and add the apples on top followed by the crumble. Drizzle with some more honey and bake for another 10-12 minutes until the cake batter it baked through. You can test this by sticking a tooth pick into the batter and if it comes out without any dough sticking to it, it is done.

  7. Cut it into 12 pieces and serve warm with some vanilla ice cream or cold as a snack! Enjoy!

Thai Sweet Potato Cauliflower Soup

by Kommentar verfassen

It’s finally soup season over here! October hasn’t been too much of a fall weather so far but now the temperatures are starting to drop. Finally! It’s time for comforting soups on cozy evenings in front of your TV in PJs! Couldn’t wait for that time of the year.

I love eating soups, they are so filling, warm, delicious and can be packed with so many nutrients. They are just like pasta, so versatile, just amazing. The first soup we usually make each year is a pumpkin cream soup with sausages. One of the best dishes my mom cooks! Or we go for a beef soup, which is a typical Austrian food and so delicious. We also make it for Christmas ever single year, and no one gets sick of it! 

When not making it for guests, it is such a perfect Sunday night dinner. An ideal meal to round up the week and enjoy while sitting together when it’s cold outside! This Thai Sweet Potato Cauliflower soup is a great dish for such an occasion but it also works great as a starter for guests or even for meal prep to take for lunch or enjoy for dinner. Jut make a big batch on the weekend and keep it in the fridge when enjoying within a week, you can just heat it up whenever you want, or freeze it in pre portioned containers so you can store them over moths and have it whenever you are craving it!

The soup is vegan, and only 9 ingredients! Isn’t that amazing?! It is super easy to make doesn’t ask for a lot of work! First you need to sauté the onion, ginger, and lemongras in the oil until glassy and soft. This already brings out such a nice smell and the glazing it at the beginning intensifies the flavor which makes an awesome soup later on. Next you add the chopped up sweet potato and cauliflower and let the roast for a few minutes. Once these are also coated in the oil it is time to pour over some vegetable stock and let it simmer. The vegetable stock gives it more density and more heartiness.

This should simmer for about 20 minutes but really until the sweet potatoes and cauliflower are soft, this can be easily tested by piecing through it with a fork! Then either blend it with a hand blender until creamy or if on hand, blend it with a high speed blender! I used my Kenwood blender which gave me a perfect result! If it is too thick, add a little more broth. The soup already smells so good it’s incredible! But honestly your entire house will smell amazing.

After it has been poured back into the pot, there is only one thing left to do. Add the coconut milk and stir it in. You can either serve it now or let it sit for later or freeze it right away. When serving it, top with some Resy cilantro if you wish and some more coconut milk. If you are not opting for a plant based version some Asian marinated chicken or prawn skewers would be a great addition but it also is really delicious as it is. Serve with some toasted croutons on the side and enjoy! 

Print

Thai Sweet Potato Cauliflower Soup

A asian inspired soup that packs all the falll goodness. Sweet Potato, Cauliflower, Coconut milk. Perfect fall dinner and even vegan.

Course Appetizer, dinner, lunch, Main Course, Soup
Cuisine asian, thai
Prep Time 15 Minuten
Cook Time 35 Minuten
Total Time 50 Minuten
Servings 4 people
Calories 371 kcal

What you will need

  • 2 tbsp oil neutral in taste
  • 1 white onion
  • 2 stalks lemongrass
  • 2 stalks celery
  • 4 cm Ginger
  • 500 g Sweet Potato
  • 500 g Cauliflower
  • 2 l vegetable stock
  • 250 m Coconut milk
  • cilantro for garnish

How to

That’s how it works:

  1. Finely mince up the onion and ginger. Remove the purest layer of the lemongrass and finely mince it too. Peel the sweet potatoes and cut them into about 1,5cm sized chunks. Also cut the cauliflower into smaller pieces. 

  2. In a large pot heat up the oil. Once hot add the onion, lemongrass and ginger. Let this glaze until see through and glassy. Meanwhile set up a second put with some vegetable broth, this can either be pre packaged or made with stock cubes, whatever you have on hand. 

  3. After about 2-3 minutes of glazing the vegetables add in the sweet potato and cauliflower. Let them roast for another 3-4 minutes until they are all coated with oil. Pour the vegetable stock over and let it all simmer for about 20 minutes. 

  4. The vegetables should be soft by now, simply test it by piecing through with a fork. Of not ready yet, continue for a little more. If ready, pour it into a high speed blender or blend it up with a hand blender until creamy and no chunks left. When not blended in the pot, pour it back into there now. Add the coconut milk.

  5. Serve it either right away or keep it on the stove until eating or freeze it right away if prepping it. When serving hernias with some fresh cilantro, a little more coconut milk, and some croutons on the side. 

Notes

Notes:
If making a big batch, it will last in the fridge for about a week. If wanting to keep it for longer, freeze it up to several months. 
Also, when not vegan or vegetarian, serve it with some Thai prawn or chicken skewers for some extra protein!

Super Green 20-Minute Curry

by Kommentar verfassen

The temperatures are sinking and it’s getting colder outside. The time for cozy sweaters and comfortable evenings with hot chocolates is coming. Finally! Isn’t it one of the best times of a year? I do believe so (at least when you don’t have to go outside)! But also when it’s not warm outside you want to have something warm on the inside and you can best get this with a warm, comfortable dish. 

A big bowl of pasta, some good soup, a pot roast or even a curry. I love a good curry at this time of the year, especially when it’s spicy, it really gets me warm and makes me have a comfortable feeling. But I don’t only love curries in the winter to be honest, they are one of my favorite dishes of all. They are so flavorful, versatile and super nutritious. With a hearty side such as rice, quinoa or naan they make a perfect balanced meal.

Also, I really love the different colors you can have when making curries. It feels like eating the rainbow and they are all the same but different in flavors at the same time. You can make them spicy, mild or without any spice at all, you get basically add whichever vegetables you like, and eat it with whatever side you like. 

In this Curry I added three different greens as I think especially in this time of the year when comfort meals are in focus, it is hard to get all the veggies in an eat balanced meals. The great thing with veggies in curries is, that even if you don’t like the taste of a single vegetable a lot, it won’t matter that much since they are going to absorb a lot of the flavor of the curry paste. So you can be generous with the vegetables you add in. Just be careful, since they might have different cooking times. 

As a protein source I used chickpeas in this recipe because I decided to go for a vegan version. But again, it is very versatile. If you want a meaty version you can add in chicken, lamb, or beef, if you are craving fish, feel free to add salmon, mixed fish, or prawns or if you want to go for something plant based but don’t like chickpeas it don’t have them in hand, it works great with tofu too. Since the chickpeas are already pre cooked I add them at the end, but if you use something like chicken that is not cooked beforehand, make sure to add it before the vegetables so it will get completely cooked through. 

I like to serve mine with a side or rice but really any carb works. This curry is really great for meal prep too, I actually believe that it intensifies the flavor of you keep it in the fridge for one or more days. I also like this dish as a weeknight dinner because it is really simple and quick when you don’t feel like cooking after a long day. I hope that you will enjoy it and I would love to see it if you recreated to be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere on Instagram and leave a comment! 

Print

Super Green 20-Minute Curry

A great comforting dish for any weeknight dinner or as a perfect meal prep dish. Warming, nourishing and super delicious! The best part? – It only takes 20 minutes!

Course lunch, Main Course
Cuisine thai
Prep Time 5 Minuten
Cook Time 15 Minuten
Total Time 20 Minuten
Servings 2 people
Calories 473 kcal

What you will need

  • 100 g rice
  • 200 ml water
  • 1 tbsp oil
  • 50 g green curry paste you can use homemade or storebought ones, whichever you prefer or have on hand
  • 150 g Brussel Sprouts
  • 200 g Cauliflower
  • 1/2 Zucchini
  • 200 ml Light coconut milk
  • 100 ml water
  • 100 g canned chickpeas rinsed
  • 2 handful spinach
  • Cilantro for garnish

How to

That is how it works:

  1. In a pot add the rice along with 200ml of water and a generous amount of salt. Bring it to a boil and then reduce to a very low simmer and cover with a lid. Let it simmer for about 12-15 minutes without lifting the cover.

  2. Meanwhile half the brusselsprouts, and cut both the zucchini and cauliflower into small chunks. In a non-stick pan heat up the oil. Once hot add the curry paste and gently stir until it is all combined with the oil. When adding the paste before the vegetables the flavors get even more intense.

  3. Next, add the veggies except the spinach. The zucchini has a slightly shorter cooking time, so if you do not want it to get extra soft then add it maybe 3-4 minutes later. If you do not mind or actually like it, as I do, just add it now with the brussel sprouts and cauliflower.

  4. Fry them for about 3 minutes then pour the coconut milk and the water on top. Stir until the curry paste from the veggies and the sauce is well combined. Let this simmer for about 8 minutes and then add in the precooked chickpeas and the spinach. The greens will wilt down so do not worry if they seem huge at first! Let it all simmer for another 5 minutes. Salt it if necessary, this depends on your curry paste.

  5. By now the rice should be done too. Fluff it up with a fork so it gets nice and soft. Seperate it onto the plates and add the curry too! Top it with a little cilantro and some crushed peanuts if wanted.

    Serve and enjoy!

Creamy Pesto Rice with Roasted Fall Veggies and Crispy Chickpeas

by Kommentar verfassen

I am a huge fan of pesto, when made freshly and in season. We make it a lot in summer. Pick the basil from out herb garden, use olive oil our neighbors made themselves from their trees in Croatia, add some good Italian Parmesan cheese, some delicious pine nuts and a pinch of salt. That’s at simpel as it is and that’s why I love it! So few ingredients, so much flavor! But now it’s October! And unfortunately it’s getting colder and there is no way for the basil to grow in our garden. Still, we all love pesto and want to enjoy it and that’s why I decided to add a little twist to it! 

This pesto recipe is not like the traditional Italian one but it is as delicious! It is made with fall ingredients. Instead of the basil I decided to use Swiss chard, and the pine nuts are substituted for almonds. I kept the Parmesan cheese and the olive oil because I believe that these really make the pesto taste like pesto and make it insanely addicting. To make it you simply have to roast the nits a but because that enhances the flavor, and then blend it up with the Swiss chard and a pinch of salt. Yes, that’s right, only those three ingredients! NEVER blend pesto with the Olive Oil and the cheese. That’s just not how it’s done. At least not in Italy. After blending, the Olive oil and Parmesan are stored in by hand, one by one, slowly. This makes it really creamy instead of mushy! 

Pesto is also great in nutritional value! Although it is quite high in calories it is super healthy! The greens provide you with a lot of minerals, vitamins, and fiber! The nuts add some healthy fats and a protein kick as well as other nutrients! The olive oil also provides you with some more healthy fats, which help you absorb the proteins better and the cheese gives some essential protein. So if you love pesto, here’s another reason to add in on everything. But honestly, I believe that this recipe doesn’t only work great in this dish but also you can totally add that pesto on top of scrambled eggs, into pasta, on top of toast, or whatever is on your mind! 

For the grain as carbohydrates I decided to use white rice. If you want to make it even healthier use whole grain/ brown rice but it is quicker when using white rice since it doesn’t have as long cooking times! If you do not like rice at all but still want to tray making this recipe you can substitute it for another grain! Pasta or Quinoa would work great too! Together with the pesto, the rice gets really creamy, kind of risotto-ish but not completely. Adding pesto if any sauce to rice is such a great way to spice up things a little and get your traditional plain rice to a mouthwatering dish! 

So, now we have the rice and the pesto… but what even is a bowl without some toppings and crunch. With the vegetables you can really feel free to add whichever are your favorites. I used cauliflower and brussel sprouts because they are in season now. Also, the brussel sprouts add some more greens into the dish and I love using the cauliflower because it is a great vegetable which can easily take on the favor of the spices! That way you can really taste your seasoning! Drizzle a little olive oil on top and roast them until crispy! This also works really great for meal prep if you just want to roast a big bunch of vegetables in the beginning of the week!

The chickpeas are coated with a great amount of spices and a good amount of olive oil! The oil is necessary in order to get a crunch and to intensify the flavor. If you want to make them extra crispy, pan fry them, but they are also super delicious when made in the oven plus you don’t have to wash an extra dish! So it’s a win win! 

When it’s all put together it just makes such a bomb combination! The creamy rice (if you want to make it extra ? add some more fresh Parmesan cheese on top!), the hearty roasted vegetables and the crispy chickpeas just make such a great combo! It is such a great comfort meal with such delicious fall meal packed with local and seasonal ingredients! A perfect mid-week dinner and great for meal prep! I hope that you will enjoy it as much as I do! 

Print

Creamy Pesto Rice with Crispy Chickpeas and Vegetables

An ideal weeknight dinner with a delicious twist on traditional pesto with crispy chickpeas and roasted veggies!

Course dinner, lunch, Main Course
Prep Time 15 Minuten
Cook Time 25 Minuten
Total Time 40 Minuten
Servings 2 People
Calories 635 kcal

What you will need

  • 100 G Rice
  • 100 g Chickpeas caned, washed & rinsed
  • 1 tbsp Olive Oil
  • 1 handful sage
  • 180 G Brussel Sprouts
  • 180 G Cauliflower
  • 1 Tbsp Olive Oil
  • 1 Tbsp balsamic vinegar
  • 1/2 Tsp Paprika Powder
  • 1/2 Tsp Chilli Powder
  • 1/2 Tsp Turmeric Powder

For the Pesto:

  • 2 stalks Swiss Chard
  • 20 g Almonds
  • 20 g Parmesan Cheese freshly grated
  • 1 tbsp Olive Oil
  • 1,5-3 tbsp Water can sub for olive oil for even more flavor
  • 1 tsp salt

How to

That‘s how it works:

  1. Roast the almonds in a non stick pan over medium high heat for about 3-5 minutes, stirring occasionally.

  2. Into a food processor add the almonds, the Swiss chard and the salt and pulse until combined! Pour the mixture into a bowl and alternately add the grated Parmesan cheese, olive oil, and water into the mixture until it gets all creamy and rich! If you want to make it all Italian, you can only add olive oil, but I decided to make it a little lighter so I mixed it with water.

  3. In the meantime preheat the oven to 180C. Wash and rinse the brussel sprouts and cut them in half. In a bowl combine them with about 1/2 tbsp of Olive Oil and the balsamic vinegar. Spread them onto a third of a baking tray lined with parchment paper.

  4. Cut of the cauliflower into smaller pieces. Add them into a bowl, along with chili, paprika, and turmeric, 1/2 tbsp of olive Oil and salt. Combine them all and place on another third of the baking tray.

  5. Wash, drain and tap the chickpeas dry for extra crispyness. Add the Olive oil, sea salt, and finely chopped up sage into a bowl along with the chickpeas and toss it. Add them to the remaining third of the baking tray and bake everything for 20-25 minutes!

  6. In the meantime cook the rice according to package instructions. About 3 minutes before it being done, add the pesto into the pot, keeping 1 tabslespoon aside. When done, stir it all together and you will see that the parmesan cheese has melted and it is all creamy.

  7. By now the vegetables and chickpeas should be done and crispy too!. Seperate the rice and onto two bowls. Top them with the vegetables and chickpeas and drizzle the remaining pesto on top. Grate some fresh parmesan for the finishing touch and enjozy!